Tarragon Chicken

It was shortly after I got married that I was talking on the phone to one of my High School friends Deana - now she is Deana Wiatr. Anyway, we were talking about cooking and recipes and she recommended a cookbook - "The 60 Minute Gourmet". I bought it shortly after and it has been a treasure to me. I got this recipe from that book and is my husband's favorite dish.

1 3-1/2 pound chicken, cut into serving pieces
salt and pepper to taste
3 Tablespoons butter
2 Tablespoons flour
1/3 cup finely chopped onion
1 clove garlic, finely minced
5 sprigs fresh tarragon with leaves and stems, or 1 Tablesoon dried
2 or 3 carrots, scraped, quartered, and cut into 1-inch lengths
1/4 pound mushrooms, rinsed and drained
1 1/2 cups water
1 cup heavy cream
1 Tablespoon chopped fresh Tarragon otr 1 teaspoon dried

Sprinkle the chicken with salt and pepper. Heat butter in large skillet - large enough to hold the chicken in one layer. Cook chicken pieces, turning occasionally till browned, after about 5-10 minutes add onion, garlic, and tarragon, cook 5 minutes, sprinkle with flour and add carrots, mushrooms, and water. Cover and cook about 30 minutes - till chicken is done. Remove chicken and carrots to a serving dish to keep warm. remove tarragon sprigs if they are used. Let sauce cook down, stirring often, about 5 minutes. Then add cream, salt and pepper to taste, simmer abaout 5 minutes to thicken. Then you can add chicken and carrots back to simmer in sauce or you can drizzle sauce over the chicken in the serving dish.
Serve with Turmeric Rice